Mix Flour and 100 ml of Water until dissolve.Add all ingredients in the cooking pot except
Rum.Put it on the low heat.Stir slowly until boil.Turn off heat on the first boiling.

Stir
constantly until cold.Add Rum and
stir.Ladle into aluminum cup, place
white egg on top of it and sprinkle with Almond and Cinnamon Powder.Put it into the oven for 10 minutes.Take out and keep it cold in the
refrigerator.

Pound the spices
until fine and mix with oil.Then rub
whole chicken with the spices together with salam leaves, lime leaves and
lemongrass.Stuff the stomach cavity of
the chicken with the spice mixture.

Stitch the opening
and wrap it in several layers of banana leaves.

Then wrap again with
aluminum foil and seal all sides.

Cook in preheat oven
at 175° C for 1.5 hours until chicken is done or cooked.

Open the foil 30
minutes before the end of cooking process.

BALINESE AROMATIC MIX

Ingredients:

25 g black pepper

30 g coriander

30 g white pepper

25 g kaffir lime skin

15 g clove

15 g nutmeg

20 g bangle

15 g menyan*

30 g Tabia bun*

20 g jangu*

Method:

Blend all ingredients, and then sauté in to
hot oil until aromatic.Take out from
flame.